Apple Coffee Cake Muffins (Dairy Free) |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 12 |
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Adapted from Better Homes and Gardens Cookbook. These are great for Rosh Hashana (Jewish New Year)! Ingredients:
1 tablespoon all-purpose flour |
1 tablespoon whole wheat flour |
1/2 teaspoon cinnamon |
1/4 cup packed brown sugar |
1 tablespoon margarine |
1/4 cup chopped walnuts |
2/3 cup all-purpose flour |
1/2 cup whole wheat flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/4 teaspoon salt |
3/4 cup sugar |
2 small apples, peeled and finely chopped |
2 egg whites |
1/4 cup chopped walnuts |
1/4 cup unsweetened applesauce |
Directions:
1. Grease 12 muffin cups or line with paper cups. Set aside.
2. To make topping, stir together brown sugar, 1 tablespoon all-purpose flour, 1 tablespoon whole wheat flour and 1/2 teaspoon cinnamon. Cut in margarine. Stir in 1/4 cup walnuts. Set aside.
3. In a medium bowl combine flours, baking soda, cinnamon, sugar and salt. In a small bowl, combine apples and egg whites. Stir in nuts and applesauce with apple-egg mixture. Add wet ingredients to dry ingredients and mix to combine.
4. Fill muffin cups 2/3s full with batter. Sprinkle topping over each cup.
5. Bake in a 400 degree oven for 15-18 minutes, or until golden. Cool in pan for 5 minutes. Remove muffins from cups and serve warm.
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